The effect of glycerol to enzyme ratio in enzymatic glycerolysis
Diacylglycerol is naturally present in oils and fats. It is considered a valuable dietary food product. Recent studies on nutritional properties and dietary effects showed that 1,3-diacylglycerol in contrast to triacylglycerol, is capable of reducing serum triacylglycerol concentration to result in...
| Main Authors: | , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Published: |
2008
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8835/ |
| _version_ | 1848840981634351104 |
|---|---|
| author | Yeoh, Chiou Moi Choong, Thomas Shean Yaw Yunus, Robiah Abdullah, Luqman Chuah Wai, Lin Siew |
| author_facet | Yeoh, Chiou Moi Choong, Thomas Shean Yaw Yunus, Robiah Abdullah, Luqman Chuah Wai, Lin Siew |
| author_sort | Yeoh, Chiou Moi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Diacylglycerol is naturally present in oils and fats. It is considered a valuable dietary food product. Recent studies on nutritional properties and dietary effects showed that 1,3-diacylglycerol in contrast to triacylglycerol, is capable of reducing serum triacylglycerol concentration to result in a decrease of both body weight and visceral fat mass. Consequently, an oil with high DAG has drawn attention as a useful oil for the prevention of obesity and other lifestyle-related diseases. The objective is to study the effect of the glycerol to enzyme ratio in enzymatic glycerolysis. |
| first_indexed | 2025-11-15T07:35:59Z |
| format | Conference or Workshop Item |
| id | upm-8835 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T07:35:59Z |
| publishDate | 2008 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-88352015-04-14T06:18:06Z http://psasir.upm.edu.my/id/eprint/8835/ The effect of glycerol to enzyme ratio in enzymatic glycerolysis Yeoh, Chiou Moi Choong, Thomas Shean Yaw Yunus, Robiah Abdullah, Luqman Chuah Wai, Lin Siew Diacylglycerol is naturally present in oils and fats. It is considered a valuable dietary food product. Recent studies on nutritional properties and dietary effects showed that 1,3-diacylglycerol in contrast to triacylglycerol, is capable of reducing serum triacylglycerol concentration to result in a decrease of both body weight and visceral fat mass. Consequently, an oil with high DAG has drawn attention as a useful oil for the prevention of obesity and other lifestyle-related diseases. The objective is to study the effect of the glycerol to enzyme ratio in enzymatic glycerolysis. 2008-10-19 Conference or Workshop Item NonPeerReviewed Yeoh, Chiou Moi and Choong, Thomas Shean Yaw and Yunus, Robiah and Abdullah, Luqman Chuah and Wai, Lin Siew (2008) The effect of glycerol to enzyme ratio in enzymatic glycerolysis. In: 14th World Congress of Food Science and Technology, 19 – 23 Oct 2008, Shanghai, China. . Enzymes |
| spellingShingle | Enzymes Yeoh, Chiou Moi Choong, Thomas Shean Yaw Yunus, Robiah Abdullah, Luqman Chuah Wai, Lin Siew The effect of glycerol to enzyme ratio in enzymatic glycerolysis |
| title | The effect of glycerol to enzyme ratio in enzymatic glycerolysis |
| title_full | The effect of glycerol to enzyme ratio in enzymatic glycerolysis |
| title_fullStr | The effect of glycerol to enzyme ratio in enzymatic glycerolysis |
| title_full_unstemmed | The effect of glycerol to enzyme ratio in enzymatic glycerolysis |
| title_short | The effect of glycerol to enzyme ratio in enzymatic glycerolysis |
| title_sort | effect of glycerol to enzyme ratio in enzymatic glycerolysis |
| topic | Enzymes |
| url | http://psasir.upm.edu.my/id/eprint/8835/ |